This month’s Health Tip focuses on two more ancient grains: spelt and kamut.

Spelt is considered to be a relative of modern wheat. Its flavour is similar to that of wheat, but a little milder. Spelt has been around for thousands of years in Europe and is mentioned in the Old Testament. Unlike many other grains, spelt grows well without being treated with pesticides and fertilizers.

The nutrients in spelt are absorbed easily by the body because of this grain’s high water solubility. It contains more protein than regular wheat and is also a great source of fiber and B vitamins.

Kamut (pronounced ‘ka-moot’) is a relative of durum wheat. It was an important grain in the Nile region thousands of years ago and has been called ‘King Tut’s wheat.’ Like spelt, it is becoming increasingly popular as an alternative to the more common grains such as wheat, rice and corn.

Kamut has a slightly sweet, buttery flavour. It is higher in protein and minerals, particularly magnesium and zinc, than regular wheat.

Many individuals with wheat and gluten sensitivities find that they can tolerate spelt and kamut. Those with wheat allergies may want to consider adding these grains to their diet, under a doctor’s supervision.

Both spelt and kamut can be found in most health food stores as a whole grain (called berries or kernels), as flakes (like oats) and as flour. You can also find these grains in cereals, pastas and crackers.

To cook the whole grain, combine 1 cup (250 ml) spelt or kamut berries with 1½ cups (375 ml) water in a medium saucepan; allow to soak overnight or for at least an hour. Bring to a boil over high heat then reduce the heat to low. Cover and simmer for 45 minutes to one hour, until tender. As with most grains, the flavour is enhanced when the grain is toasted first. Toast the spelt or kamut berries over medium-high heat for 3 to 5 minutes, stirring constantly, then rinse and drain before soaking and cooking.